This is not your average potato salad. Beyond the eye-catching purple color it is packed with bright, tangy and spicy flavors and dressed in a creamy egg and cheese sauce.
For the huancaina sauce:
Sauté onions and garlic in the vegetable oil for about 3 minutes until very translucent and cooked all the way through.
Add the cooked onion mixture, cream cheese, queso fresco, evaporated milk, chiles and salt to a blender and blend to incorporate the ingredients. Slowly crumble in pieces of the hard-boiled egg and blend to a smooth consistency.
For the potato salad:
Combine all ingredients in large bowl and mix well until all ingredients are combined. Lightly dress them with the huancaina sauce and serve.